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This Week's Episode

Hot Fudge Double-Chocolate Cherry Sundaes

Perfect for summer, especially when cherries are in season. With this sundae, the cherries don't go on top—they go into the ice cream. The "double" chocolate is the combo of bittersweet chocolate and crunchy nibs of cocoa bean. (One brand to look for is Michel Cluizel's "61% Cocoa with Cocoa Bean Nibs," or blend nibs, available in some fancy-food shops, with good bittersweet chocolate.) Prepare sauce and ice cream well ahead.

Hot Fudge Sauce:

1/2 cup heavy cream

3 tablespoons light corn syrup

1/2 teaspoon vanilla extract

3 bars (about 10 oz) high-quality dark chocolate with cocoa nibs

Sundae:

1 1/2 pints rich vanilla ice cream

1 cup sweet organic cherries, pitted

1 cup heavy cream, whipped with 2 tablespoons sugar and chilled.

Break 2 of the chocolate bars into a metal bowl that fits snugly over a pan of simmering water (bowl should not touch the water). Add the cream, corn syrup, and vanilla, and blend with a whisk as chocolate melts. Once the sauce is smooth and thick, either chill it and remelt when ready to serve, or keep it warm over warm water.

Soften ice cream in a large bowl. Break up the third chocolate bar into small pieces and work it and the cherries into the ice cream. Freeze until shortly before serving.

Scoop the ice cream into 4 serving dishes. Drizzle with the hot fudge sauce and top with generous dollops of whipped cream.

Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.

In 1966 David Lett and his wife, Diana, spent their honeymoon planting the first commercial pinot noir grapes in Oregon. "I wanted to make the great American pinot noir," Lett says. That was the start of The Eyrie Vineyards, which went on to attain cult status.